I decided it was just getting cold enough to make my favorite soup - Bacon Corn Chowder! It is my first time experimenting with soup, so I was a little scared with how it would turn out. BUT, thankfully, it was delicious! :D
I used Rachel Ray's recipe (http://www.rachaelrayshow.com/food/recipes/bacon-corn-chowder-crab/) as a starter and then just added some/subtracted some ingredients to make my own version. Here is what I used -
Ingredients
- 2 Large cans of white kernel corn, drained
- 4 cups water
- 2 cups chicken stock
- 1 pound bacon, cooked to crispy and coarsely chopped
- About 6 potatoes, peeled and cut into 1 1/2-inch cubes
- 3 medium onions, coarsely chopped
- 4 cloves garlic, grated
- 2 big red bell peppers, seeded and finely chopped
- 2 quarts milk
- 1 teaspoon (or more) hot sauce
Cooks note - I do think I could have used less red peppers. Over time they just turned to mush and weren't that good in the soup.
Preparation
Place a large pot over medium-high heat with the water and chicken stock. Bring liquid up to a bubble and reduce heat to medium-low. Add potato. Keep at a low heat and let simmer for about 10 mins or until potatoes begin to soften. Add onion, bacon, garlic, red pepper, and corn kernels to the pot. Let sit for another 10 minutes. Add milk, hot sauce and bring to a bubble (careful to not let milk burn). Reduce heat to medium-low, and simmer chowder until potatoes are tender, about 15 minutes. Season with salt and pepper as desired.
Serve hot with a good role or let sit for a few days so the flavors can marry each other. :)
